Smitten with Slow-Roasted Cherry Tomatoes

I’m beginning to think there’s nothing quite as satisfying as making a tray of slow-roasted tomatoes. Now, I know I’ve said this about a lot of things. Bread, for example. And it’s true that there’s nothing quite as satisfying as making a loaf of bread with your own two hands. But man, these tomatoes are something. And they are simple. So simple, that the extraordinary flavor almost doesn’t make sense. The flavor is sweet, but intense. Sultry, even. You’ll see. You’ll be smitten, too.

If there’s one thing I learned about food while living in Sicily, it’s this: less is more.

Simplify.

Want to learn how to cook? Quit trying to follow complicated recipes out of fancy books. First, you must simplify.

What ingredients do you like? Walk through the produce section of your grocery store or your local market without a grocery list and without any particular recipe in mind. What catches your eye? What calls to you? Pick it up, take it home, and see if you can figure out the simplest way to make it taste really great.

There are very few ingredients, animal or vegetable, that wouldn’t benefit from something as simple as a drizzle of olive oil, a pinch of kosher salt, or a squeeze of lemon juice.

But wait, you want to know about these tomatoes, don’t you?

The great thing about slow roasting tomatoes is that you can make even run-of-the-mill grocery store tomatoes taste great. All you need are a couple of baskets of grape or cherry tomatoes, some cloves of garlic, olive oil, salt, and that jar of Italian seasoning that’s been hanging out in the back of your spice cabinet. See? It’s simple.

While the idea of turning on the oven for three hours during the last heat wave of summer probably isn’t that appealing, the temperature will be so low that you won’t even notice it’s on. Trust me, I did it yesterday. And yes, we really are having a heat wave here in Southern California.

It’s highly unlikely that you’re going to have any leftovers, but the tomatoes can be stored with a bit of olive oil in a covered container in the refrigerator. The garlic cloves can be peeled and eaten (mmmm…roasted garlic…) or just tossed in with the tomatoes for extra flavor. But again, make sure everything stays refrigerated if you aren’t going to eat them immediately. But, you will eat them immediately.

My absolute favorite way to eat these tomatoes is on bruschetta smeared with goat cheese. If you’re in search of a simple appetizer that will completely blow your guests away, here it is.

Now these tomatoes are certainly not my idea. There are tons of recipes for slow-roasted tomatoes floating around out there and really, I suggest you customize this to suit your own taste. The version I like comes from Deb at Smitten Kitchen, so be sure to head over there to read about her gorgeous tomatoes and gorgeous new baby, before making some of your own.

1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.

2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper. Scatter a handful of unpeeled garlic cloves throughout the tomatoes.

3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.

4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.

5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early.

6. Let cool and eat immediately or store in a covered container in the refrigerator. The garlic cloves can be peeled and eaten or stored in the jar with the tomatoes for a few days, refrigerated.

Recipes Notes: *I really like to include a good amount of fennel seed in my herb mixture. Even if you think you don’t like fennel, you might enjoy it here. I like to grind the herbs into a powder before sprinkling over the tomatoes, especially if using fennel seed and/or rosemary. But, it’s completely optional. I generally combine five or six different dry herbs such as basil, rosemary, thyme, oregano, marjoram, and fennel. Use as many or as few as you like. You might even try leaving the herbs out completely.

This is perfect for my garden harvest, as this year the big tomatoes are few and the cherry tomatoes are legion! Today I made cherry tomato soup and after the next picking it will be slow-roasted "cherries." Thanks!

Ah, yes. 'Tis the season for roasted tomatoes. I made my first batch of the year earlier this month. Like you, I always have big plans for saving at least a jarful in the fridge to enjoy later on. And like you, I find that that jar is empty in no time!

Nicole, this is one of my favorite things to do with tomatoes. When my kids were little they at them so fast I could not keep them in stock and they would frown at a sliced tomato on their plate, so I called them red zingers and they did nor realize what they were really eating. I like doing Romas too even though they are a little larger and meatier, when caramelization takes place on their surface the flavors become deep and velvety and just a tiny bit of crunch around the edges and then they virtually explode in your mouth with a concentrated tomato concert. The Bruschetta idea is also great... good way to use that lucious Italian Bread we've been making!

I agree - noting better than roasted tomatoes. Or really any tomatoes during summer really. My favorite thing in the world is a tomato sandwich - garlic aioli, sliced heirloom tomatoes of all different colors and a drizzle of good balsamic on french bread. Nothing better!

Thank you so much for posting these. I had to make them the minute I saw your great photos and read your great description. They were so good. You were so right about them not lasting. My house smelled so wonderful while they were cooking that I had to make another batch the next day.

My mom made these this weekend for appetizers at a birthday dinner. They were *fantastic* - even my boyfriend who *hates* tomatoes, ate them and loved them. (It took some coaxing, but he was glad he was brave!) I can't wait to make some of these!

This looks delicious!
I was looking through your blog and all your pictures are beautiful. Your home must smell divine all the time!
Thanks for sharing this recipe. I'm a newbie food blogger and I'm glad I came across your space. I've added you to my side bar.:)

Such good advice to simplify ! I admit to becoming enchanted with complex recipes ( just to test my skills, I think), it lately is busting my budget. When I saw this post, I had just received several baskets of fresh cherry tomatoes - perfect timing,
I can't wait to make these! Even better, I can't wait to EAT these!

Have you considered submitting something to Brighter Planet's Mastering the Art of Sustainable Cooking Contest? They're looking for stories about how people can reduce their impact while cooking, and some of your techniques - using seasonal and local ingredients, saving leftovers for another dish - fit right in with their tips.
Check it out here: http://blog.brighterplanet.com/sustainable-cooking/

We are lucky enough to still be getting loads of tomatoes from our garden, I have started to make some wonderfuly rich tomato puree from some of my slow roasted tomatoes. I just can't get enough of them. Your recipie is slightly differnt to mine as the tomatoes are a little drier, I'll be giving this recipie ago now too, Thank you.
This week I have used the tomato puree to make a really rich tomato & coriander dal..

these are delicious!!! made them twice already, last night they were gone during dinner.... a bowl of baby greens with some olive oil, balsamico, sheep cheese, the roasted tomatoes and garlic on top - what a dish!!

These are great. I made a slightly different recipe adding fresh thyme and a little balsamic vinegar. Then I mixed them with pasta, or put them on a turkey sandwich on pumpernickel bread. They don't last long.

Saw this entry back in the summer and thought about making them right away but alas am just now getting organized. Serving them tomorrow at Food Friday, julienned atop warm mushrooms salad and with goat cheese and crostini. Thanks for the inspiration!

Nicole, seeing this post kind of brings a tear (of joy) to my eye. Just this morning I was giddy in the garden seeing how close my four cherry tomato plants are to being ready to enjoy! They are all covered in small green beauties! I few more weeks and I’ll be knee deep in them and I will most certainly be making this recipe. Thanks so much! I’m looking forward to trying them with goats cheese as you suggested.

It was this recipe that was my first education in how eminently usable cherry tomatoes are for cooking. Last summer I ended up with red, orange and green cherry tomatoes, so everything I made with them was especially pretty. I went on to make a cherry tomato-basil salad with goat cheese, and cherry tomato soup. This spring I've planted red, yellow, green *and* black cherry tomatoes, so I'll be ready to turn out colorful dishes again. Your gift goes on giving.

Have had these several times and they are oh, so YUMMY!!!! Making them to go along side a pasta dish. My pasta dish calls for swiss chard, and this will by my first time ever using that produce!!! Should be divinve!

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